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                    <p id="sidebar_headline">We are located right in Hull's Nantasket Beach!</p>
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                            <p><a id="click_here" href="http://www.opentable.com/single.aspx?rid=53038&restref=53038" target="_blank">Make a reservation<br/><br/></a></p>
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                            <h3>Hours:</h3>
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                                <p>Monday</p>
                                <p>Tuesday</p>
                                <p>Wednesday</p>
                                <p>Thursday</p>
                                <p>Friday</p>
                                <p>Saturday</p>
                                <p>Sunday</p>
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                                <p>4:30 - 9:00</p>
                                <p>4:30 - 9:00</p>
                                <p>4:30 - 9:00</p>
                                <p>4:30 - 9:00</p>
                                <p>11:30 - 10:00</p>
                                <p>12:00 - 10:00</p>
                                <p>12:00 - 8:00 </p>
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                        	<p>Proprietors Sue and Joe LaSpada opened Bridgeman's in 2001 and added a stylish splash to Nantasket Beach with this casually chic up-and-comer that's a great find according to the Zagat Survey of Boston Restaurants 2010. Now Bridgeman's has found a home in Hull and looks to build a tradition of being the area's choice for exceptional dining.</p>
                            <h3>About our menu offerings</h3>
                            <p>Like those of traditional Italian tables, Bridgeman's dishes rely on the allure of crisp and colorful seasonal vegetables, delivered to the restaurant freshly picked from Holly Hill Farms, an organic farm in Cohasset. And our dishes are made with only the finest ingredients including select cheeses, extra virgin olive oil, local seafood caught daily and more, from some of the area's finest specialty purveyors.
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                            <p>If you're joining us for lunch, Bridgeman's menu features many of the same offerings as our dinner menu, with some lighter selections including salads, pizza and panini.</p><br />
                            <p>From our own homemade ice creams and sorbets to our signature selections like almond crusted pound cake with bananas foster or bourbon glazed peaches with fried dough, Bridgeman's desserts are as original as they are delicious. An ideal ending to any meal, these enticing sweets are not to be missed.</p>
                            <h3>About Our Wine Selection</h3>
                            <p>Bridgeman's wine list brings together a hand-selected cross-section of wines from around the globe including boutique vineyards in Italy, Napa Valley, France, Australia and more. Our wine list's variety allows you to suit your taste preferences while finding the perfect complement to your meal. </p>
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                                		 <h1>Accolades</h1>
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                                        	<h4>Zagat Review 2010-2011 (Excellent Rating)</h4>
                                            <p>Head to Hull to "dine by the sea" at this "sophisticated yet unpretentious gem" where the service is "attentive" and the reasonably priced Northern Italian cuisine features "out-of-site seafood" and "awesome specials"; a "stroll along the ocean" makes for a soothing ending to a "delicious" experience.</p>
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                                                <h4>Yankee Magazine "Best of New England" 2010</h4>
                                                <p>Best Brodetto BRIDGEMAN'S, Hull Brodetto was originally a stew made from whatever catch Italian fishermen couldn't sell. Next to such simple fare, the luscious brodetto served here--full of mussels, clams, shrimp, and fish in a fragrant tomato sauce over squid-ink pasta--is a cathedral beside a country chapel. It's a rustic and hearty seafood lover's dream dish.</p>
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                                                <h4>The Boston Globe Magazine "40 Knockout Dishes"</h4>
                                                <p>Fried Dough with Bourbon Glazed Peaches. Upgrading fried dough could be as simple as giving the fairground favorite a plate to sit on. But leave it to a tony Nantasket eatery to recognize the innate dignity of the addictive food-stuff and do it justice with a gleaming syrupy sauce.</p>
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                                                <h4>Boston Magazine's "Best of Boston"</h4>
                                                <p>Received Best New Restaurant South of Boston.</p>
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